Three Icelandic food design projects are featured in DELICATE: New Food Culture (Gestalten, 2011), a new and impressive book about contemporary food culture across the globe.
Súkkulaðieldfjöll (Chocolate Volcanoes) are designed by Brynhildur Pálsdóttir and chocolatier Hafliði Ragnarsson. They are available at Mosfellsbakarí, Háholt 13, Mosfellsbær, among other places.
Skyrkonfekt (Skyr chocolates) from the West Iceland farm Erpsstadir are designed in collaboration with the Iceland Academy of Art. Skyrkonfekt is for example available at Vínberið, Laugavegur 43, and Spark Design Space, Klapparstígur 33, Reykjavík.
Leirpotturinn (the Clay Pot) is the fruit of a collaboration between ceramics collective Leir 7 and design firm Borðið. It is available at Kokka, Laugavegur 47, Reykjavík.
The book is in English.